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Cranberry Pork Roast
Cook: 6 hrs to 7 hrs (low) or 3- 3 1/2 hours (high)
Ingredients
- 1 3 pound boneless pork top loin roast (double loin, tied)
- 1 tablespoon cooking oil
- Salt and ground black pepper
- 1 16 ounce can whole cranberry sauce
- 1/2 cup cranberry juice
- 1/4 cup sugar
- 1 teaspoon dry mustard
- 1/4 teaspoon ground cloves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Hot cooked rice pilaf, rice or noodles (optional)
Directions
1. In a large skillet, cook pork in hot oil over medium heat until well browned on all sides. Place pork in a 4- to 5-quart slow cooker; sprinkle lightly with salt and pepper. In a medium bowl combine cranberry sauce, cranberry juice, sugar, mustard and cloves. Pour over roast. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
2. Transfer meat to a platter; cover and keep warm. Skim fat from juices. Measure 2 cups of juices; transfer to a medium saucepan. Combine cornstarch and water in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with roast and, if you like, rice pilaf, rice or noodles. Makes 8 to 10 servings.
This is a great recipe! I didn't have cranberry juice so I substituted chicken bouillon and we didn't see the difference in taste. I doubled the ingredients for the sauce and I'm glad I did. The gravy is wonderful and I served it with biscuits to sop it up. I do caution, however, cooking this roast on low for 7 hours. That's too long for a pork roast and it dries it out. Watch the time! Mine was perfect at five hours.
11/16/2011 10:23:52 AM Report Abuse